International Journal of Agriculture and Medicinal Plants Volume 1(1): 36-44, 2020 Comparison of nutritional and chemical characteristics of selected mango, pineapple and mixed juice Bikash C Sarker*and Sanchita Roy Department of Agricultural Chemistry, Faculty of Agriculture, Hajee Mohammad Danesh Science and Technology University, Dinajpur-5200, Bangladesh Research article ABSTRACT Mango and pineapple are considered the major fruits in Bangladesh and some other Article history countries attributable to its high food values, color variability, glorious style, attractive Received:18.10.2020 flavor, and medicinal properties. An exploration laboratory experiment was conducted Accepted: 30.12.2020 using three mango cultivars namely Surjopuri, Amrupali, Haribhangha and a pineapple cv. Published: Calendar to examine their nutritional value and chemical characteristics from fresh fruits Online: 31.12.2020 and their mixed juice also. The attributes like moisture, ash, fiber, pH, titrable acidity, total sugars, β-carotene, vitamin-A, vitamin-C, Ca, P, Zn and Fe were estimated from the pulp juice and its mixture. Juice of pineapple recorded the highest moisture content (90.17%). The pulp juice of mango cv. Surjopuri which contained higher amount of ash (0.118%) and *Corresponding author: fiber (0.866%),total sugars (21.65 mg/100 g), Ca (132.06 mg/100 g), P (116.19 mg/100 g),
[email protected] Zn (54.48 mg/100 g), respectively. The pH and titrable acidity were the highest in juice of pineapple cv. Calendar. The highest amount of β-carotene, vitamin-A and vitamin-C were in the juice of mango cv. Haribhanga and the lowest was found in pineapple cv.